The tangy taste of plum is delightful..It's a perfect tea time cake#goldenapron

My lovely neighbour offered to bring some plums and, although I would have loved making some jam, I opted for a fruity cake for the morning coffee.

Beautiful cake. Not too sweet.

It's late September. The kids are back at school. The kits are settling in. The kitchen is half finished and a bit of a tip.What to do in the midst of a building site? Make a cake, of course.With six big bruise-coloured plums and three plump figs lurking in the fruit bowl, the decision made itself. No stranger to plums and what complements their flavour (I once lived in a house with an abundant plum tree), almonds were a given. Would figs work too?Yes. Yes, they would.It was an easy win. I modified an Italian plum cake recipe by David Tanis by adding figs and using golden caster sugar and a dash of almond extract.The end result was the perfect combination of dense crumb and molten, jammy fruit.This is a cake best served warm, as close to just-out-of-the-oven as you can get without the risk of third degree burns, with a cup of coffee on a rainy autumn day.

A wonderful cake to celebrate christmas.

This is a very popular cake in Germany for the time of August and September. Usually you find it with a yeast dough but this one is made with a shortcrust pastry (Mürbeteigboden). The dough is enough for a very thin crust on a baking tray (very, very thin) or a springform pan (diameter 26 cm/ca. 10.2 in)The shortcrust recipe originates from "Altbayerisches Kochbuch" (Old Bavarian cooking book). The prune topping follows the instructions of a dear friend of my family.

A yummy and tasty traditional recipe for the season

#ALHUMDULILAH #Plain #Cake

#goldenapron post-17